Schnitzel breaded with cheesecornflakes

Beat the cutlets a little flatter between two layers of cling film, pat dry well with kitchen paper and sprinkle on one side with salt and pepper. Dust them with flour on both sides.

Beat the protein in a deep plate. Crumble the cornflakes with the cheese and paprika powder in the food processor for a few seconds or roll over with a rolling pin.

First roll the cutlets generously through the egg whites and then through the cornflakes mixture.

Press the meat firmly into the cornflakes so that the crumbs stick well.

Put the breaded schnitzels on a plate and let them cool for half an hour covered.

Preheat the oven to 75 ° C. Heat two tablespoons of the liquefied baking product on medium height and fry two cutlets on both sides until golden brown (stay there because they can burn quickly).

Keep them warm in the oven on the baking tray and bake the other cutlets in the rest of the baking product.